Dinner 2022

[shain]

Noodles with sesame sauce, chili oil and chickpeas.

 

 

Chvida

 

 

 

Pizza margarita

 

 

Pizza - zaatar and mozzarella 

 

 

Yen Ta Four style soup

 

 

Gheymeh bademjan (eggplants with tomato, yellow split peas, persian dried limes, orange juice, pomegranate syrup, mint, spices.

Khoresht sabzi minus the beef.

 

 

 

 

 

 

[KennethT]

4 minutes ago, shain said:

Yen Ta Four style soup

 

 

It's not day-glo pink!!!

[weinoo]

3 hours ago, Anna N said:

Guessing that you are familiar with the usual supermarket, rotisserie chicken or something similar how did this differ? Is it the quality of the bird? The cooking method? Seasoning? All of the above or something else? Thanks.

 

Quality of the bird would be numero uno. This wasn't a Perdue, Foster Farms, Tyson's battery bird.  If what they are selling in the butcher department is any clue, that bird is a D'artagnan Green Circle chicken.

 

I also got it just as it came out of the kitchen - rather than one which has been sitting in the warm holding area for hours. So it wasn't all dried out. The rotisserie is also quite a contraption...if I could find a picture.

 

 

[shain]

47 minutes ago, KennethT said:

It's not day-glo pink!!!

 

I'm happy to even have fermented tofu on hand. It can be sickly green for all that I care 😆

[Anna N]

1 hour ago, weinoo said:

 

Quality of the bird would be numero uno. This wasn't a Perdue, Foster Farms, Tyson's battery bird.  If what they are selling in the butcher department is any clue, that bird is a D'artagnan Green Circle chicken.

 

I also got it just as it came out of the kitchen - rather than one which has been sitting in the warm holding area for hours. So it wasn't all dried out. The rotisserie is also quite a contraption...if I could find a picture.

 

 

Thanks. I suspected the bird itself would account. Mind you at $19 it’s appealing to a quite different audience than the loss-leader supermarket and Costco chickens. Some of these are marketed below cost I understand. ($7.99 vs $25+ would be the difference for me.)

[weinoo]

1 hour ago, Anna N said:

Thanks. I suspected the bird itself would account. Mind you at $19 it’s appealing to a quite different audience than the loss-leader supermarket and Costco chickens. Some of these are marketed below cost I understand. ($7.99 vs $25+ would be the difference for me.)

 

Right. I don't know if I mentioned it here, but if I want to buy a good chicken to cook myself - it's gonna run at least $15 - $20, more likely $25.

 

Edit to add:  I've never bought a supermarket chicken nor a Costco.

Edited November 17, 2022 by weinoo (log)

[Anna N]

15 minutes ago, weinoo said:

I've never bought a supermarket chicken nor a Costco.

Edited 5 minutes ago by weinoo (log)

Different strokes for different folks as they say.😂

[Tropicalsenior]

1 minute ago, Anna N said:

Different strokes for different folks as they say.😂

Or, Different Strokes for different pocketbooks.

[MaryIsobel]

2 hours ago, Anna N said:

Different strokes for different folks as they say.😂

I buy a couple of Costco chickens (I think around 10.00 Canadian) once in a while. Usually on the day before we leave for camping. I break them down, separating the dark meat from white and save the bones for stock

[Anna N]

1 minute ago, MaryIsobel said:

I buy a couple of Costco chickens (I think around 10.00 Canadian) once in a while. Usually on the day before we leave for camping. I break them down, separating the dark meat from white and save the bones for stock

The Costco chickens are the better choice. They make a handy and fast meal and are extremely economical. There’s lots of reasons to think we shouldn’t be buying them. But I have no wish to argue ethics from an uneven playing field.  

[JoNorvelleWalker]

3 hours ago, Tropicalsenior said:

Or, Different Strokes for different pocketbooks.

 

True.  However even though my grocery budget is somewhat price constrained I'd still buy poultry from Griggstown Farm if I could get there.  (I've read Griggstown Farm supplies D'artagnan.)  Sadly four miles each way is more than I can manage.  Last time I enjoyed Griggstown Farm poultry was when @chefmd and her son took me grocery shopping down in Princeton prior to the pandemic.

 

https://griggstownfarm.com/pages/about-griggstown

 

Nowadays I have Whole Foods organic chicken delivered as the best poultry I can manage.  Whole Foods keeps promising to open a store within an easy walk of where I live.  Closer than Shoprite.  All the Township approvals were completed years ago.  However the only evidence remains sign by the side of the highway saying a new Whole Foods is coming.

 

[mgaretz]

Salmon (naked), grilled on the NFG, with baked potato and steamed snap peas.  The potato was cooked in the microwave for 5 minutes and then placed in the NFG for the preheat (5 minutes or so) and for the salmon cook time (8 minutes).  Came out as good or better than 5 minutes in the microwave with 30 minutes in the oven.

 

 

[weinoo]

10 hours ago, Anna N said:

There’s lots of reasons to think we shouldn’t be buying them. But I have no wish to argue ethics from an uneven playing field.  

 

There are reasons other than ethical; like what about health and flavor?

 

Last night, I was "dragged" to a somewhat new restaurant in Chinatown - Uncle Lou's.

 

It was pretty darn good.

 

 

Wontons in chili oil.

 

 

Whole steamed flounder - this fish was big.

 

[lindag]

Cold here and getting colder (2F) and getting colder with more snow cooming.

Last night's dinner was Polish Cabbage Soup, an old favorite recipe of my Mom's.

Pure comfort served with fresh dinner rolls.

[TicTac]

Misses was hosting parents at parent teacher night so the kids and I got to indulge in something otherwise not served in our house….

[KennethT]

51 minutes ago, TicTac said:

Misses was hosting parents at parent teacher night so the kids and I got to indulge in something otherwise not served in our house….

lucky kids!!!!

[Dejah]

Picked up a piece of corned beef yesterday.
I remember @Ann_T had posted about roasting it?
Any suggestions on how to cook the beast without it being dry and crumbly? Sous vide? Pressure cooker? Oven? Boiling and simmering?

TIA!
 

[rotuts]

@Dejah 

 

SV .  140 F

 

48 hours

 

rinse , but cut the fat off that you dont plan to eat

 

after SV'ding

[Marlene]

I meant to post this last week and the week got away from me.  We had company last weekend so one night we cooked and the other we went out.  We did a beef tenderloin on the spit, accompanied by mini roasted potatoes, glazed carrots (that I do in the slow cooker) and bearnaise sauce (that I use a blender for instead of stovetop)  rounded off with a lovely barolo.   (I might have overdone putting the bearnaise on the plated one) ,  We are now snow bound for a few days, it is snowing and isnt' supposed to stop, so the lad had picked beef stronganoff for dinner on Sunday.  Its not terribly photogenic so there may not be any pictures of that.

 

 

[Okanagancook]

Your guests are very lucky.  Fantastic looking meal.

[RWood]

My mom requested Soutzoukakia tonight. Greek yellow rice and steamed broccolini. 
And some of our last Boudin sourdough from SF. Got get another order in.

[heidih]

@RWood is that a bakery in San Fran - often thought of as sourdough capital out here. How does it hold up in transport?

[RWood]

39 minutes ago, heidih said:

@RWood is that a bakery in San Fran - often thought of as sourdough capital out here. How does it hold up in transport?

It’s a big touristy bakery chain now.  When I first moved out there, it was smaller and we just loved the sourdough. It still tastes the same though. It ships really well. Family has sent it to us and we just freeze it then bake as needed. The taste of it brings back so many memories.

[Ann_T]

7 hours ago, Dejah said:

Picked up a piece of corned beef yesterday.
I remember @Ann_T had posted about roasting it?
Any suggestions on how to cook the beast without it being dry and crumbly? Sous vide? Pressure cooker? Oven? Boiling and simmering?

TIA!
 

Roasting is the only way I do one now. Never cared for the boiled version.

https://thibeaultstable.com/2014/03/19/st-patricks-day-dinner-corned-brisket-and-leftovers/

 

[Anna N]

2 minutes ago, Ann_T said:

Roasting is the only way I do one now.

Don’t think I have ever seen such appetizing looking corned beef. And thanks for sharing so many ways to enjoy it.